Rigatoni with Olive Oil, Garlic, and Parsley

• 총 시간: 15 minutes

재료

1 pound rigatoni or other tubular pasta

½ cup extra-virgin olive oil

4 tablespoons unsalted butter

3 medium garlic cloves (minced)

1 ½ teaspoons salt

Freshly ground pepper

¼ cup chopped flat-leaf parsley

방향

Bring a large pot of salted water to a boil and cook the rigatoni until al dente, about 12 minutes. Drain and return the rigatoni to the pot.

Meanwhile, in a small saucepan, combine the oil, butter, garlic, salt, and a few grinds of pepper. Cook over moderately high heat, stirring often, until the garlic is softened, 1 to 2 minutes.

Toss the hot pasta with the olive oil sauce and parsley and serve.

영양 정보

• 칼로리: 525 kcal
• 지방 전체: 40 g
• 포화 지방: 11 g
• 불포화 지방: 0 g
• 콜레스테롤: 31 mg
• 나트륨: 477 mg
• 탄수화물 전체: 36 g
• 식이섬유: 2 g
• 총 당류: 1 g
• 단백질: 7 g